1987 Bruno Giacosa Barbaresco Gallina di Neive
Nebbiolo
- Italy
- > Piedmont
- > Langhe
- > Barbaresco
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Garagiste
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By Jon Rimmerman
(GIACOSA Gallina Barbaresco) 2000 et al Dear Friends, Falesco sent us the wrong format of this wine (we were supposed to get 1.5's but they sent a bevy of 750ml's by mistake) so, instead of sending it back to them, I offered to give the 750ml's away at near wholesale cost. Montiano has one of the highest scoring track-records in Parker's career - the wine has won many fans around the world with a Right Bank meets Dolce Vita style that goes just as well with a grilled New York strip as it does with pasta amatriciana. Despite an irregular ageing record for some vintages of this wine, the good news is that the 2000 has evolved beautifully. You could do a whole lot worse in the world of wine and this parcel comes cellar-aged directly from the winery: This wine has arrived - it is not a pre-arrival: 2000 Falesco Montiano (this is not a misprint) 1987 Bruno Giacosa Barbaresco "Gallina" Ok, so this was one of the worst vintages of the decade but tell that to Bruno Giacosa. This wine has aged in a lovely fashion and it's at peak right now. VERY RARE. ...and a few bottles of: 1996 Gaja Sito Moresco (also VERY RARE at this point from a great vintage) Thank you, Jon Rimmerman Garagiste Seattle, WA Italy6921 Italy6922 Italy6923
8/5/2009, (See more on Garagiste...)
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Wine Definition
- Vintage1987
- TypeRed
- ProducerBruno Giacosa
- VarietyNebbiolo
- Designationn/a
- VineyardGallina di Neive
- CountryItaly
- RegionPiedmont
- SubRegionLanghe
- AppellationBarbaresco
- Display optionsDefault
2/13/2019 - jnewman77 wrote:
This was ok, but really just barely holding on at this point. The nose was dominated by a soy sauce note that while not unpleasant, was not really enjoyable either. With air it did show a little bit of orange peel and dried cherry, but this was very much dominated by savory notes. The palate was actually in a bit better shape than the nose and had some vestiges of fruit with decent balance and still actually a bit of tannin noticeable. Certainly fun to try, but if you have any interest in some actual enjoyment probably want to drink soon.
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12/24/2009 - BradE wrote:
Kelly's note is spot on. On opening, it was Madeira. So we let it sit for a couple of hours, and while it didn't become great, it was a very serviceable drink.
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3/26/2007 - KellyW wrote: 91 Points
Upon opening this wine showed very light and brickish. On the nose it seemed faded and old. But I let this sit open for a while and what a pleasant awakening. As if by magic the fruit and color built with time. The slightly maderized tones gave way to ripe red mature fruits, Asian spice and a touch of eucalyptus. An hour and a half in this continued to get younger and more densely fragrant. Medium bodied and not likely to improve it was a wonderful drink while nibbling on crumbs of Pecorino. Lovely.
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